Morcon Recipe

No celebration is complete without a hearty meat dish. Here’s a fuss-free recipe for the classic beef rolls stuffed with a medley of ingredients.

Prep Time

30 mins

Cooking Time

2 hrs 30 mins

Ready In

3 hrs

Yield

8

Cuisine

Filipino

Cooking Method

Roast

Morcon Ingredients

1 kilo beef, (use flank steak), or round steak, butterflied repeatedly until you get a large 3/4-inch-thick piece (you can also ask

1 lemon, squeezed

1/2 cup soy sauce

1 large carrot, cut into long strips

4 pieces chorizo de bibao, halved lengthwise

2 dill pickles, cut into long strips

3 heggs, hard-boiled

1 cup cheddar cheese, cut into 1/2-inch thick sticks

1/2 cup vegetable oil

1/4 cup all-purpose flour

1 cup white onion, chopped

1 teaspoons garlic, chopped

1 150-gram pack tomato paste

3 cups beef stock

3 tablespoons cornstarch, dissolved in 1/2 cup water

How to Cook Morcon

Preheat oven to 350°F.

Place beef, lemon juice, and soy sauce in a bowl. Marinate, covered, in the refrigerator for 1 to 2 hours.

Place beef on a flat surface and arrange carrots, chorizo, pickles, eggs, and cheese on one long side. Roll beef, enclosing filling, and tie with kitchen twine.

Heat oil in an oven-safe casserole. Dredge beef roll in flour, patting off excess. Sear beef until browned on all sides. Set aside.

In the same casserole, sauté onions and garlic until fragrant. Add tomato paste; sauté until deep red in color. Add stock and beef. Bring to a boil. Once boiling, remove casserole from heat and transfer to the preheated oven. Roast until beef is tender, about 2 hours. Let cool, about 2 to 3 hours.